Taco Salad

These taco salads have sway the minds of many meat lovers including a few relatives and my boyfriend’s.


1 avocado
1/2 small red onion
1 large tomato
1 cucumber
4 radishes
1 bell pepper
1/2 head of lettuce
chickpeas (boiled or can)
1 corn (also you could use a small can)
dash of pepper
a  spoonful off vegan sour cream ( per taco shell)
Vegan Monterey Jack or Cheddar cheese (shredded)

4 tortillas
1 cup of oil


Cut everything in small slices except the corn and the chickpeas. You can switch or change any of your favorites veggies.
For the shells you just fry a flour tortilla in low fire, try to pinch the edges with tongs so it will form a shell. Then fill the shell with any your favorite veggies, then add a spoonful of cream on top, shredded cheese and a dash of pepper, Bon Appétit.

Serves 4



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